2023peer-reviewed57 citations
High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing
Yuhang Wang, Die Hu, Yue Wei, Juan You, Tao Yin, Jianhua Rong +3 more
Food Hydrocolloids
Concepts
GelatinMaterials scienceRheologyFood scienceEmulsion